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Reverse “Farrotto” with Arugula and Fresh Herbs

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Makes 4 servings 1x

Time 30 minutes

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Ingredients

  • 1 1/2 cups Bob’s Red Mill organic whole grain farro
  • Salt
  • 1 cup white wine (optional)
  • 3 tablespoons olive oil
  • 2 or 3 scallions
  • 2 or more garlic cloves
  • 2 ounces arugula leaves (2 loosely packed cups)
  • A few sprigs fresh mild herbs, like parsley, basil, mint, cilantro, or dill (enough for about 1/2 cup loosely packed leaves, alone or in combination)
  • 1 tablespoon grated lemon zest
  • 1 packed cup grated Parmesan cheese, plus more for garnish (about 4 ounces total)
  • Black pepper
  • 2 tablespoons butter

Instructions

  1. Rinse the farro in a strainer under running water and put it in a large pot with a pinch of salt, 1 cup white wine if you’re using it, and 2 1/2 cups water (or 3 1/2 cups if you’re not using wine). Bring to a boil. Reduce the heat so the liquid bubbles gently but steadily, cover, and cook undisturbed for 15 minutes.
  2. While the farro cooks, trim, peel, and slice the scallions, keeping the white and green parts separate. Peel and slice the garlic. Trim the arugula and tear the leaves into bite-size pieces. Strip the herb leaves from the stems, reserve some for garnish, and chop the rest. Get the arugula, herbs, lemon zest, Parmesan, and butter handy by the stove along with 1 cup water.
  3. Put the olive oil in a medium skillet over medium heat. When the oil is hot, add the white parts of the scallions and the garlic; cook, stirring frequently, until translucent, about 3 minutes. Add the arugula, chopped herbs, sliced scallion greens, and zest; stir until fragrant, soft, and brightly colored, just a minute or 2. Sprinkle with salt and lots of pepper, then turn off the heat.
  4. After the farro has been bubbling away for 15 minutes, it should be slightly firm and still submerged. If not, add enough water to cover the rice by about 1/2 inch and stir, scraping up any that might be stuck to the bottom of the pot. ontinue cooking, uncovered and stirring frequently, until the farro is creamy but still has a little bite, 2 to 5 minutes more.
  5. When the farro is ready, lower the heat under the pot to medium-low. Scrape the vegetables, oil, and seasonings from the skillet into the pot with a soft spatula. Add the cheese and butter and stir until melted. The risotto should be creamy but not mushy, and soupy enough to drop from the spoon like porridge. If not, add a little more water and continue to cook and stir another minute or so. Taste and adjust the seasoning and serve, garnished with more cheese and the reserved herb leaves.

– Recipe developed by The Bittman Project for Bob’s Red Mill